Thai BBQ Beer Cabbage with Daikon Slaw

I feel like those “Tasty”-style cooking videos that you can find all over Facebook can go a few ways: either it’s gratuitous stunt food, something a bit on the boring side, or a dish that actually inspires me to veganize it! In the case of the BBQ Beer CabbageEpicurious videoI saw 4th of July weekend, it was definitely the last one.

I’d never done anything like grilling something on a beer can before, but was familiar with the premise of it. Watching the video, I thought to myself, “Let’s put a twist on this and take it up a notch!” My mind wandered and then the idea of incorporating peanut butter and sriracha into the BBQ sauce popped up. Yes! I ran with it and thought that a daikon/cabbage/carrot slaw, lightly dressed with rice vinegar, topped with grilled bell pepper andspicy aioli(fromVegan Bowl Attack!),would be a uniquely fantastic combo.

I was not wrong! The cabbage turned out pretty awesome, though I stirred a little extra beer in with the leftover BBQ sauce to give it more oomph; otherwise the beer flavor is a bit subtle. So many great flavors are happening in this sandwich! Furthermore, I did add a slice of vegan cheddar to one of the leftover sandwiches and surprised with how well it complemented everything, maybe because of the savoriness? If you’re feeling a little adventurous, I highly suggest trying that out.

Next time, I may go the traditional BBQ way, but throw on caramelized onions, vegan cheddar and vegan thousand island. Mmm… already can’t wait!

Make this wonderful Thai BBQ Beer Cabbage to savor at your next summer cookout, and as a result wow your guests with this fun recipe!

Thai BBQ Beer Cabbage with Daikon Slaw

Slow-grilled beer can cabbage, tossed in a blend of peanut butter, sriracha and BBQ sauce, then topped with daikon slaw and spicy aioli!

CourseDinner, Entree, Lunch

CuisineAmerican, BBQ, Fusion, Thai, Vegan, Vegetarian

Prep Time20minutes

Cook Time1hour

Total Time1hour20minutes

Servings6

AuthorJackie of Vegan Yack Attack

Ingredients

Beer Can Cabbage

1leavessmall/medium red cabbagewith toughest outer removed

12-ouncecan of beer (drink halffirst), I used an amber ale

1 1/4cupvegan BBQ sauce

1/4cupwarm creamy peanut butter

2tablespoonssrirachaor to taste

Pinch of salt

Daikon Slaw

3/4cupgrated daikon

3/4cupgrated carrot

1/2cupshredded red cabbageleft over from carving out cabbage head

1/4cupdiced red onion

1tablespoonchopped cilantro

1teaspoonchopped thai basilif you can find it!

1tablespoonrice vinegar

1tablespoonlime juice

1/4teaspoonsalt

Assembly

1red bell peppersliced and seeded

inSpicy Aiolifor drizzling (recipe found through link post)

Toasted sesame seeds

6burger buns

Instructions

Beer Can Cabbage

Heat your grill to 350F.

Remove the core of the cabbage and carve out enough cabbage to be able to place it half way down on the beer can (as pictured).

In a small bowl, whisk together BBQ sauce, peanut butter, sriracha and salt, until combined. Brush a layer of the sauce all over the cabbage and place it on a steady part of the grill, so that it does not fall over.

Lower lid of grill and cook the cabbage for 1 hour, brushing it liberally with BBQ sauce mixture every 15 minutes. You will have about 1/2 of the sauce left over. (while this is cooking make slaw)

Once there is some char on the outside and the cabbage is tender, carefully remove from grill and place on cutting board. Using a sharp knife, cut 1/2" slices down through the cabbage, then chop up more into bite-sized pieces.

Place cabbage in a large mixing bowl and toss with remaining BBQ sauce, and 2-3 tablespoons of the beer leftover in the can; set aside until ready to assemble.

Daikon Slaw

In a medium mixing bowl, fold all of the slaw ingredients together and season with salt, to taste. Refrigerate until ready to assemble.

Assembly

Once you clear the grill of the cabbage, lightly oil the grill, place bell pepper slices and buns on until the bell pepper has softened and buns are toasted.

9 Comments on “Thai BBQ Beer Cabbage with Daikon Slaw”

My BF and I tried this with a slightly different recipe and it was an epic fail. The cooking process was the same as yours. I think the issue might have been that the cabbage was too big. It kept tipping over every time he tried to baste it. He cooked it for 50 minutes per the other recipe and by that time I was ready to throw in the towel because it was getting to be late. The cabbage was basically still raw it seemed after all that time on the grill. The taste was good but it was too tough to eat on the bun. Couldn’t bite through pieces of it. And how the heck did you get the core out of there so neatly? I damn near killed myself trying to cut out the space for the can! I swear I’m going to punch through it with a hole saw next time! 🙂

I, too, saw the video, and had to try it! My mom and I fixed it for the 4th of July. I used a wheat beer, screaming hot bbq sauce and a light slaw. I put a slice of vegan pepperjack on the bun with some caramelized onions. My mom and I both said it was the best damn vegan sammie either one of us have ever had……and we’ve had a LOT!!! It was amazing. I like that you put your own spin on it. I might try with a hoisin next time! Eat well!

I have a Weber gas grill and the cabbage was too tall for the cover. So I took it off (what a mess) and spilled the beer into the grill in the process. Not to worry – instead I just sliced the cabbage and roasted it in the oven at 400 for 40 minutes (turning it and adding more sauce). DELICIOUS! Warning to all people – make sure you can put the lid on your grill with your cabbage…

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Welcome to this vegan food blog, run by Jackie Sobon, which covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!

To contact me about photography jobs, recipe or menu development, or general questions, send an email to: veganyackattack@gmail.com!

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